How Magic Custard Cake Works
The magic custard cake, also known as the “magic cake,” is a delightful dessert that forms three distinct layers during baking from a single batter. Here’s how it works:
Ingredients and Preparation
- Ingredients:
- Eggs
- Sugar
- Butter
- Milk
- Flour
- Vanilla extract
- Preparation:
- Separate the eggs into yolks and whites.
- Beat the egg yolks with sugar until the mixture becomes pale and frothy.
- Add melted butter and mix well.
- Gradually incorporate the flour into the mixture.
- Slowly add warm milk and vanilla extract, mixing until the batter is smooth.
- Whisk the egg whites until they form stiff peaks, then gently fold them into the batter. The batter will be quite liquid, and some lumps of egg whites will remain visible.
Baking Process
When the cake bakes, the different densities and temperatures within the oven create three layers:
- Bottom Layer: The heaviest ingredients sink to the bottom, forming a dense, moist base similar to flan.
- Middle Layer: The middle part remains custardy and creamy, resembling traditional crĆØme anglaise.
- Top Layer: The whipped egg whites rise to the top, creating a light, airy sponge cake layer.
Why It Works
This separation happens due to the differing densities and the slow, even cooking process. The lighter whipped egg whites float, the denser ingredients sink, and the middle remains custardy due to the gradual heat transfer.
The result is a single cake with three distinct textures and flavors, all from one batter, making it both a culinary marvel and a delightful treat to enjoy.
